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JAMBALAYA

I create my jambalaya broth in a separate pot & add it to cooked rice or angle hair pasta after thickened. You can thicken the broth one of two ways: 1-add a rue (flower & butter mix), or 2-dredge the chicken in flower prior to browning

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Preparation

Slice the andouille into thin pieces & saute in your soup pot under low heat. Chop Onion & Peppers, add to saute mixture (may need to add a little olive oil to prevent sticking). Once onions start to soften (become translucent), add chicken to the pot. Allow the chicken to whiten all around. Let simmer for 5 to 10 minutes (don't let it burn). Add 1 can of broth, tomatoes, & spices ... bring to boil and let simmer. Cook rice or pasta separately. Cooks in about 30 minutes (add 2nd can of broth if needed & if following Rue recipe). When ready to serve, heat up the rue and add to broth mixture ... mix well and allow to boil for a few minutes to thicken. Add over rice or pasta.
Rue ... place stick of butter/margarine into a small cooking pot and heat over a low flame. Once melted, sprinkle flour in while vigorously mixing until you have a thick paste. Remove from heat and add to broth. Don't allow butter to burn (turn dark brown).
Lower Calorie Method ... I prefer to thicken the broth by 1st dredging the chicken in flour before browning. This takes a bit more time. I like to clean the chicken pieces and towel dry with a paper towel. I then add salt, pepper, cajun spice and flour to a plate. I remove the andouille, peppers, & onion mixture from the soup pot and set aside. I add a little olive oil to the pot and slowly brown the chicken pieces (~ 2-3 minutes per side). I then add the broth (1 can), some additional spices, and sausage, pepper & onion mixture to the soup pot and let simmer for ~ 30 minutes.